Cobb salad

Yield: 1 servings

Measure Ingredient
½ \N Head of lettuce
½ bunch Watercrest
1 small Bunch chickory
½ \N Head romaine
2 mediums Tomatoes, peeled
2 \N Chicken breasts, boiled
6 \N Strips crisp bacon
1 \N Avocado
3 \N Hard-cooked eggs
2 tablespoons Chopped chives
½ cup Finely grated imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing (recipe also incl.)

Cut finely lettuce, watercress, chickory and romaine and arrange in salad bowl. Cut tomatoes in half, seeds removed, diced finely and arranged in a strip across the salad. Dice chicken breasts and arrange over top of chopped

greens. Chop bacon finely and sprinkle over salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives and grated cheese. Just before serving mix the salad thoroughly with French Dressing.

Brown Derby Old-Fashioned French Dressing, 1½ qts.

1 cup water

1 cup red wine vinegar

1 tsp. sugar

Juice of ½ lemon

2 ½ tbsp. salt

1 tbsp. ground black pepper

1 tbsp. Worcestershire Sauce

1 tsp. English mustard

1 bead (clove) garlic, chopped

1 cup olive oil

3 cups salad oil

Blend together all ingredients except oils. Then add olive and salad oils and

mix well again. Chill. Shake before serving.

From: Crash #6 @3147 1 Date: 08-13-94

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